This is a list of notable meat dishes. Some meat dishes are prepared using two or more types of meat, while others are only prepared using one type. Furthermore, some dishes can be prepared using various types of meats, such as the

enchilada An enchilada (, ) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. ...

, which can be prepared using beef, pork or chicken.

Meat dishes

The following meat dishes are prepared using various types of meats, and some are prepared using two or more types of meat in the dish. *

Anticucho ''Anticuchos'' (singular ''anticucho'', Quechua 'Anti Kuchu', '' Anti'': 'Eastern region of the Andes' or 'Eastern native ethnicities', ''Kuchu'': 'Cut'; Quechua for 'Anti-style cuts', 'Eastern-style cuts') are popular and inexpensive meat dishes ...

– popular and inexpensive dishes that originated in the Andes during the pre-Columbian era. While anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón). *

Asocena Asocena is a Filipino dish primarily consisting of dog meat. The term ''asocena'' was first used in the 1980s and became popular when a film entitled ''Azucena'', written by Enrique Ramos and directed by Carlitos Siguion-Reyna, was screened in 2 ...

Baeckeoffe Baeckeoffe (English: "bake oven") is a casserole dish that is typical in the French region of Alsace, situated on the border with Germany. In the Alsatian dialect, Baeckeoffe means "baker's oven". It is a mix of sliced potatoes, sliced onions, c ...

– a French

casserole A casserole ( French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes ...

dish prepared using mutton, beef and pork *

Barbacoa Barbacoa () is a form of cooking meat that originated in the Caribbean with the Taíno people, who called it by the Arawak word ''barbaca'', from which the term "barbacoa" derives, and ultimately, the word 'barbecue". In contemporary Mexico, it ...

Berner Platte The ''Berner Platte'' (English: Bernese plate) is a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooke ...

– a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with

juniper Junipers are coniferous trees and shrubs in the genus ''Juniperus'' () of the cypress family Cupressaceae. Depending on the taxonomy, between 50 and 67 species of junipers are widely distributed throughout the Northern Hemisphere, from the Arcti ...

-flavored sauerkraut, and other foods such as potatoes and green beans or dried beans, which are served on a large plate. *

Beşbarmaq Beshbarmak ( Kazakh – бесбармак, ky, бешбармак, 'five finger') is a dish from Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as ''turama'' or ''dograma'' in Karakalpak ...

Birria Birria () \ ˈbir-ē-ˌä \is a Mexican dish from the state of Jalisco. The dish is a meat stew or soup traditionally made from goat meat, but occasionally made from beef, lamb, mutton or chicken. The meat is marinated in an adobo made of v ...

* Bobotie – a South African dish consisting of spiced minced meat baked with an egg-based topping. *

Boliche Boliche (pronounced o'litʃe also called ''boliche mechado'') is a pot roast dish from Cuban cuisine consisting of eye round beef roast stuffed with ham. The stuffed roast is browned in olive oil simmered in water with onions until the meat is ...

Bosintang Bosintang (boshintang) () or called gaejangguk () in South Korea, or called dangogiguk () in North Korea, is a Korean soup that includes dog meat as its primary ingredient. The soup has been claimed to provide increased virility. The meat is b ...

– a Korean soup that includes

dog meat Dog meat is the flesh and other edible parts derived from dogs. Historically, human consumption of dog meat has been recorded in many parts of the world. During the 19th century westward movement in the United States, ''mountainmen'', native ...

as its primary ingredient. *

Braciola Braciola (; plural braciole ) may refer to several distinct dishes in Italian cuisine. Cut of meat Braciola may refer to an Italian dish, consisting of slices of meat that are pan-fried or grilled, often in their own juice or in a small amoun ...

Breaded cutlet Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, ''fil ...

– a dish made from coating a

cutlet Cutlet (derived from French ''côtelette'', ''côte'', " rib") refers to: # a thin slice of meat from the leg or ribs of mutton, veal, pork or chicken # a dish made of such slice, often breaded (also known in various languages as a ''cotoletta ...

of meat with

breading Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening ...

or batter and either frying or baking it. *

Brunswick stew Brunswick stew is a tomato-based stew generally involving local beans, vegetables, and originally small game meat such as squirrel or rabbit, though today often chicken. The exact origin of the stew is disputed. The states of Virginia, North Caro ...

Burgoo Burgoo is a stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. It is often prepared communally as a social gathering. It is popular as the basis for civic fund-raisers in the American Midwest and South. Et ...

– a spicy stew that originated in the U.S. state of

Kentucky Kentucky ( , ), officially the Commonwealth of Kentucky, is a state in the Southeastern region of the United States and one of the states of the Upper South. It borders Illinois, Indiana, and Ohio to the north; West Virginia and Virginia to ...

, it is also referred to as "roadkill soup". It can be prepared using pork, chicken or mutton. *

Cabeza guateada ''Cabeza guateada'' is a traditional earth oven dish from Argentina made with the head of a cow and condiments. For its preparation, the head, seasoned and protected with a blanket, is cooked in a pit in the ground. See also *Pachamanca Pacham ...

– a traditional earth oven dish from Argentina made with the head of a cow and condiments. *

Capuns Capuns is a traditional food from the canton of Graubünden in Switzerland, predominantly made in the eastern part. They are made from Spätzle dough with pieces of dried meat, such as air-dried beef (Bündner Fleisch) and/or Salsiz, and rolled ...

Carimañola A carimañola is a South American meat-pie in a torpedo-shaped yuca fritter, stuffed with cheese, seasoned ground meat or shredded chicken and fried. It is found in Colombia and Panama. They can be accompanied by suero. Description Fresh cassa ...

Carne a la tampiqueña Carne a la tampiqueña is one of the most popular meat dishes in Mexico. It was created in 1939 by the restaurateur José Inés Loredo and his brother chef Fidel from San Luis Potosí, who moved to the port of Tampico, Tamaulipas. Each ingred ...

Carne pinchada Carne pinchada (translation: ''stabbed meat'') is a Nicaraguan dish consisting of meat (such as beef or chicken) marinated in an alcohol sauce, using beer (''Tona or Victoria''), wine, etc. It is usually served on a stick. See also * List of me ...

– a Nicaraguan dish consisting of meat (such as beef or chicken) marinated in an alcohol sauce, using beer (Tona or Victoria) or wine. *

Carne pizzaiola Carne pizzaiola or carne alla pizzaiola (roughly translated as "meat in pizza style"), sometimes referred to just as pizzaiola, is a dish derived from the Neapolitan tradition that features meat (often less expensive cuts of beef) cooked with tom ...

Carpaccio Carpaccio (, , ) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetizer. It was invented in 1963 by Giuseppe Cipriani from Harry's Bar in Venice, Ita ...

Chiles en nogada ''Chiles en nogada'' is a Mexican dish of poblano chiles stuffed with ''picadillo'' (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called ''nogada'', pomegranate seeds and pars ...

* Chislic * Chunla *

Churrasco ''Churrasco'' (, ) is the Portuguese and Spanish name for beef or grilled meat more generally. It is a prominent feature in the cuisine of Brazil, Uruguay, and Argentina. The related term ''churrascaria'' (or ''churrasquería'') is mostly under ...

Çiğ köfte Çiğ köfte () or chee kofta is a kofta dish that is a regional specialty of southeastern Anatolia in Edessa (modern-day Urfa). The dish is served as an appetizer or meze, and it is closely related with ''kibbeh nayyeh'' from Lebanese cuisine. ...

City chicken City chicken is an American entrée consisting of cubes of meat, which have been placed on a wooden skewer (approximately 4–5 inches long), then fried and/or baked. Depending on the recipe, they may be breaded. Despite the name of the dish ...

Cockentrice Cockentrice is a dish consisting of a suckling pig's upper body sewn onto the bottom half of a capon or turkey. Alternately, the front end (head and torso) of the poultry is sewn to the rump of the piglet to not waste the other half. Other animal ...

– a dish consisting of a

suckling pig A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a " suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in ...

's upper body sewn onto the bottom half of a

capon A capon (from la, cāpō, genitive ''cāpōnis'') is a cockerel (rooster) that has been castrated or neutered, either physically or chemically, to improve the quality of its flesh for food, and, in some countries like Spain, fattened by force ...

turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with ...

. Alternately, the front end (head and torso) of the poultry is sewn to the rump of the piglet. The dish originates from the

Middle Ages In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire a ...

and at least one source attributes the

Tudor dynasty The House of Tudor was a royal house of largely Welsh and English origin that held the English throne from 1485 to 1603. They descended from the Tudors of Penmynydd and Catherine of France. Tudor monarchs ruled the Kingdom of England and it ...

of the

Kingdom of England The Kingdom of England (, ) was a sovereign state on the island of Great Britain from 12 July 927, when it emerged from various Anglo-Saxon kingdoms, until 1 May 1707, when it united with Scotland to form the Kingdom of Great Britain. On 1 ...

as its originator. *

Compote Compote or compôte (French for ''mixture'') is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon o ...

– a

game meat Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation (" sporting"), or for trophies. The species of animals hunted as game varies in different parts of the world and by different local jurisdictions, thou ...

dish *

Curanto Curanto (from arn, kurantu 'stony') is a traditional Chilote method of cooking food using heated rocks buried in a earth oven that is covered with pangue leaves and turf. The fundamental components are seafood, potatoes, along with other traditi ...

* Discada – a mixed meat dish popular in northern Mexican states, it includes a mixture of grilled meats cooked on an agricultural plow disk harrow, hence its name. * Durus kura — a whole chicken roast Chittagonian Musallam

Enchilada An enchilada (, ) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. ...

Escalope An escalope is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibres in the meat, making it more tender. The ...

– boneless meat that has been thinned out using a

mallet A mallet is a tool used for imparting force on another object, often made of rubber or sometimes wood, that is smaller than a maul or beetle, and usually has a relatively large head. The term is descriptive of the overall size and proport ...

rolling pin Rolling is a type of motion that combines rotation (commonly, of an axially symmetric object) and translation of that object with respect to a surface (either one or the other moves), such that, if ideal conditions exist, the two are in contact ...

or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried. *

Farsu magru Farsu magru, also spelled as farsumagru, and also referred to as farsumauru, falsomagro and falsumagru, is a traditional meat roll dish in Sicilian cuisine that dates to the 13th century. Farsu magru is available in many areas of Sicily, but some ...

– a traditional meat roll dish in Sicilian cuisine that dates to the 13th century prepared using beef or veal. *

Fatányéros The Hungarian mixed grill or Fatányéros is a traditional Hungarian mixed meat barbecue dish (or ''pecsenye'' in Hungarian), originating from Transylvania. The dish ''Fatányéros'' was on the menu since 1900 at the famous restaurant Wampetich ( ...

* Finnbiff * Flurgönder Fricassée de lambi

Fricassee Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what i ...

– a method of cooking meat in which it is cut up, sautéed and

braised Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...

, and served with its sauce, traditionally a

white sauce White is the lightest color and is achromatic (having no hue). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully reflect and scatter all the visible wavelengths of light. White on ...

. Fricassee can also refer to a type of sandwich made in Tunisia with fried bread and typically filled with many ingredients including tuna, olives, hard-boiled egg, middle eastern tomato salad, and others. *

Frigărui ''Frigărui'' (, singular: ''frigăruie'') is a Romanian dish consisting of small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, similar to shashlik or shish kebab. Often, the pieces of meat alternate with ba ...

Giouvetsi Giouvetsi, yiouvetsi, or youvetsi (; from Turkish ) is a Greek dish made with chicken, lamb or beef and pasta, either ''kritharaki'' (orzo) or ''hilopites'' (small square noodles), and tomato sauce (usually spiced with allspice and sometimes cin ...

Güveç Güveç ( IPA: gy'vetʃ ) is a family of earthenware pots used in Balkan, Persian, Turkish, and Levantine cuisine; various casserole or stew dishes cooked in them are called ghivetch. The pot is wide and medium-tall, can be glazed or unglazed, and ...

Guyanese pepperpot Pepperpot is an Amerindian-derived dish popular in Guyana. It is traditionally served at Christmas and other special events. Along with chicken curry, and cook-up rice, pepperpot is one of Guyana's national dishes. Pepperpot is a stewed meat di ...

– A Guyanese dish prepared using meats such as beef, pork and mutton *

Gyro Gyro may refer to: Science and technology * GYRO, a computer program for tokamak plasma simulation * Gyro Motor Company, an American aircraft engine manufacturer * ''Gyrodactylus salaris'', a parasite in salmon * Gyroscope, an orientation-sta ...

Hachee Hachée () is a traditional Dutch stew based on diced meat, fish or poultry, and vegetables. Hachee based on beef, onions, apple butter, breakfast bread and acid (usually vinegar or wine) is a typical example of traditional Dutch cuisine. Clo ...

Haggis Haggis ( gd, taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an a ...

Hodge-Podge Hodgepodge or hotchpotch describes a confused or disorderly mass or collection of things; a "mess" or a "jumble". Hodge-podge may refer to: * Hodge-Podge (comics), a character from the comic strip ''Bloom County'' * Hodge-Podge (soup), a type of ...

– a meat soup *

Inihaw Inihaw ( ), also known as sinugba or inasal, are various types of grilled or pit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and ...

Jerusalem mixed grill Jerusalem mixed grill ( he, מעורב ירושלמי) (''me'orav Yerushalmi'') is a grilled meat dish considered a specialty of Jerusalem. It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned ...

– a grilled meat dish considered a specialty of

Jerusalem Jerusalem (; he, יְרוּשָׁלַיִם ; ar, القُدس ) (combining the Biblical and common usage Arabic names); grc, Ἱερουσαλήμ/Ἰεροσόλυμα, Hierousalḗm/Hierosóluma; hy, Երուսաղեմ, Erusałēm. i ...

. It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander. *

Jugging Jugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug. In France a similar stew of a game animal (historically thickened with the anim ...

– the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug *

Kaalilaatikko ''Cabbage casserole'' ( fi, kaalilaatikko) is a traditional Finnish oven-baked casserole dish, typically made of cabbage, ground meat, rice or pearl barley, and additional flavourings—such as onion, marjoram—and a small amount of syrup or molas ...

Kachilaa Kachilaa ( Newari/ Nepali:कचिला) is a special meat delicacy of Newars, consisting of marinated raw minced meat. Generally water bull meat is used, however lamb meat can also be used to make kachilaa. It is made by mixing minced meat with ...

Kelaguen ''Kelaguen'' is a Chamorro dish from the Mariana Islands eaten as a side dish or as a main course. Similar to ceviche, a pickling marinade of lemon juice, fresh coconut, green onions, salt and spicy hot peppers or ''donni' '' is used to marina ...

Khorovats Khorovats ( hy, խորոված, ) is an Armenian barbecue. The meat may be marinated before grilling, but it does not have to be. It can be made with lamb, pork, beef, chicken, fish, or even veal. This is generally a dish reserved for "festive o ...

Kibbeh nayyeh Kibbeh (, also kubba and other spellings; ar, كبة, kibba; tr, içli köfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. In Levantine cuisine, kibbeh is usually made by pounding ...

– a Levantine

mezze Meze or mezza (, ) is a selection of small dishes served as appetizers in the Levantine cuisine, Levant, Turkish cuisine, Turkey, Greek cuisine, Greece, the Balkan cuisine, Balkans, the Caucasian cuisine, Caucasus and Iranian cuisine, Iran. It i ...

consisting of minced raw lamb or raw beef mixed with fine bulgur and spices. *

Kielbasa Kielbasa (, ; from Polish ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the ''Wiejska'' ...

Kiviak Kiviak or kiviaq is a traditional wintertime Inuit food from Greenland that is made of little auks (''Alle alle''), a type of seabird, fermented in a seal skin. Up to 500 whole auks are packed into the seal skin, beaks and feathers included. A ...

Kohlwurst Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage (''Rohwurst'') made of lights, pork and fat, which is mostly eaten cooked with kale (cabbage) dishes such as '' Knieperkohl''. It is mainly used in Northeast and Nor ...

Koi or more specifically , are colored varieties of the Amur carp ('' Cyprinus rubrofuscus'') that are kept for decorative purposes in outdoor koi ponds or water gardens. Koi is an informal name for the colored variants of ''C. rubrofuscus'' ke ...

Korean barbecue Korean barbecue ( ko, 고기구이, ''gogi-gui,'' 'meat roast') is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. So ...

– refers to the Korean method of

roasting Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization ...

meat, typically

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

, or

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...

. Such dishes are often prepared at diner table on gas or charcoal grills, built into the table itself. * Kutti pi Lap khua mu

Larb ''Larb'' ( lo, ລາບ; th, ลาบ, , , also spelled ', ', ' or ') is a type of Lao meat salad that is the national dish of Laos, along with green papaya salad and sticky rice Glutinous rice (''Oryza sativa var. glutinosa''; also ...

– a type of Lao meat salad most often made with chicken, beef, duck, fish, pork or mushrooms *

Laurices The term laurices refers to the fetus of the rabbit (''Oryctolagus cuniculus'') prepared without evisceration and consumed as a table delicacy. The word is the plural of the Latin word laurex (variant ''laurix'', n. masc., pl. ''laurices''; Englis ...

Lawar Lawar is a town and a nagar panchayat in Meerut district in the Indian States and territories of India, state of Uttar Pradesh. Demographics India census, Lawar had a population of 16,021. Males constitute 53% of the population and females 47% ...

Lihapiirakka A lihapiirakka (literally "meat pie") is an everyday Finnish food sold in supermarkets and often available ready-to-eat as street food. It is a form of savoury pie or turnover made from doughnut dough and filled with a mixture of minced meat an ...

Lomo a lo pobre Lomo a lo pobre, bistec a lo pobre or bife a lo pobre is a dish from Peru and Chile. The ingredients are beef tenderloin (Spanish ''lomo'') topped with one or more fried eggs and French fries. Unlike steak and eggs, ''lomo a lo pobre'' is eate ...

– in Peruvian cuisine, consists of a cut of

beef tenderloin A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, filé mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef. Description As with all quadrupeds, the tenderloin ...

(Spanish lomo) topped with one or more fried eggs and generally served with French fries and fried onions. *

Lörtsy Lörtsy () is a thin, half-moon shaped pastry originally invented in Savonlinna, eastern Finland. It can be made with a variety of fillings; the most common ones are either a savoury meat filling or a sweet apple filling. A meat lörtsy contains ...

Maksalaatikko Liver casserole ( fi, maksalaatikko, sv, leverlåda) is a Finnish food that is made of rice, ground liver, butter, syrup, egg, onion, and raisin. It is traditionally served with lingonberry jam. It is also sold ready-to-eat and eaten as an ever ...

– a Finnish liver casserole that is traditionally eaten on Christmas *

À la Maréchale ''À la Maréchale'' ("marshal-style" in French) is a method of food preparation in haute cuisine. Dishes ''à la Maréchale'' are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated ''à ...

– a method of food preparation in

haute cuisine ''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high pri ...

, dishes à la Maréchale are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated à l'anglais ("English-style"), i.e. coated with eggs and bread crumbs, and sautéed. * Meatcake *

Menchi-katsu is a Japanese breaded and deep-fried ground meat patty; a fried meat cake.''Kenkyusha's New Japanese-English Dictionary'', The meat is usually ground beef, pork, or a mixture of the two. It is often served in inexpensive ''bento'' and '' teis ...

Mett Mett is a preparation of minced (ground) raw pork seasoned with salt and black pepper that is popular in Germany and Poland. It is frequently spread on halves of a bread roll, with raw onion optionally on top. Since the 1950s Mett has also been ...

Mikoyan cutlet Mikoyan cutlet (russian: микояновская котлета) was a Soviet semi-processed ground meat cutlet variety on the basis of American hamburger beef patty, nicknamed after Soviet politician Anastas Mikoyan. In 1964, ''The New York Tim ...

– was a Soviet semi-processed

ground meat Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, includi ...

variety on the basis of American

hamburger A hamburger, or simply burger, is a food consisting of fillings—usually a patty of ground meat, typically Ground beef, beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles ...

beef

patty A patty or burger (in British English) is a flattened, usually round, serving of ground meat and/or legumes, grains, vegetables, or meat alternatives. Patties are found in multiple cuisines throughout the world. In British and American Eng ...

, nicknamed after Soviet politician

Anastas Mikoyan Anastas Ivanovich Mikoyan (; russian: Анаста́с Ива́нович Микоя́н; hy, Անաստաս Հովհաննեսի Միկոյան; 25 November 1895 – 21 October 1978) was an Armenian Communist revolutionary, Old Bolshevik an ...

. In 1964, ''

The New York Times ''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid ...

'' reported that the Mikoyan cutlet was "the cheapest, most popular if not most revered piece of meat a few kopecks can buy". *

Mixed grill Many regional cuisines feature a mixed grill, a meal consisting of a traditional assortment of grilled meats. List of mixed grill dishes Mixed grill dishes include: * ''Churrasco'' – typically featuring various cuts of chicken and beef, esp ...

Mixiote A mixiote is a traditional pit- barbecued meat dish in central Mexico; especially in the Basin of Mexico. It can also be prepared in an oven. It is usually made with mutton or rabbit, but chicken, lamb, and pork are also used. The meat is c ...

– a traditional pit-barbecued meat dish in central Mexico; especially in the

Basin of Mexico The Valley of Mexico ( es, Valle de México) is a highlands plateau in central Mexico roughly coterminous with present-day Mexico City and the eastern half of the State of Mexico. Surrounded by mountains and volcanoes, the Valley of Mexico wa ...

. It can also be prepared in an oven. It is usually made with mutton or rabbit, but chicken, lamb, and pork are also used. *

Mykyrokka Mykyrokka is a soup that is a typical traditional dish in eastern Finland ( Savo region). The main ingredient is ''myky'': a palm sized dumpling made from blood and barley flour. The dumplings are cooked in the soup. The soup also contains potatoe ...

Naryn Naryn ( ky, Нарын, translit=Naryn, Mongolian : Нарийн, Nariin, Traditional Mongolian ᠨᠠᠷᠢᠨ) is the regional administrative center of Naryn Region in central Kyrgyzstan. Its area is , and its estimated population was 41,17 ...

* Nem nguội *

Pachamanca Pachamanca (from Quechua ''pacha'' "earth", ''manka'' "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a '' huatia''. It is generally made of, lamb, mutton, alpaca, llama, guanaco, vicuna, ...

* Pachola *

Pamplona Pamplona (; eu, Iruña or ), historically also known as Pampeluna in English, is the capital city of the Chartered Community of Navarre, in Spain. It is also the third-largest city in the greater Basque cultural region. Lying at near above ...

– a grilled stuffed-meat dish from Uruguay prepared with chicken, and may be prepared with other meats such as pork and beef. *

Pastramă ''Pastramă'' is a popular delicatessen meat traditionally in Romania made from lamb and also from pork and mutton. Pastramă was originally created as a way to preserve meat before modern refrigeration. For pastrami, the raw meat is brined, par ...

– a popular delicatessen meat traditionally in Romania made from lamb and also from pork and mutton *

Peremech Peremech ( tt-Cyrl, пәрәмәч / ''pərəməç'' / ''pärämäç''; ba, бәрәмес, tr. ''beremes''; russian: беляш, belyash) is an individual-sized fried dough pastry common for Volga Tatar and Bashkir cuisines. It is made from ...

Pljeskavica Pljeskavica ( sr-cyr, Пљескавица, ) is a Serbian grilled dish consisting of a spiced meat patty mixture of pork, beef and lamb. It is one of the national dishes of Serbia and is very popular in the neighbouring Balkan and former Yugosl ...

* Po *

Poc Chuc Poc chuc is a Mexican cuisine, Mexican dish of meat, commonly pork, that is prepared in citrus marinade and cooked over a grill. Poc chuc is often served with a side of rice, pickled onion, refried beans, and avocado. Poc chuc is one of the signatu ...

* Poronkäristys Jielbeaumadier potjevleesch 2010

Potjevleesch Potjevleesch is a traditional French Flemish dish, which can be translated into English as "potted meat". It is traditionally made in a ceramic dish from three or four different types of meat and held together with natural gelatin coming from th ...

– a traditional French Flemish dish, which can be translated into English as "potted meat", it is prepared using three or four different types of meat and held together either with gelatin or natural fats coming from the meats used. *

Poume d'oranges ''Poume d'oranges'', also referred to as ''pome dorreng'' and ''pommedorry'', is a characteristic gilded (coated) pork meatball dish from Medieval cuisine that was a part of the food culture during the Middle Ages. The dish was prepared to resemble ...

Pringá Pringá is a Spanish dish popular in Andalusia. It consists of roast beef or pork, cured sausages such as chorizo and morcilla, and beef or pork fat slow-cooked for many hours until the meat falls apart easily. Pieces of crusty bread are used to ...

Pukala Pukālā ( Nepalese language: पुकाला, "fried meat") is a traditional dish of boiled and fried variety meats of the water buffalo. The dish is a delicacy in the Newar cuisine of the Kathmandu Valley in Nepal and is enjoyed during wedding ...

Pyttipanna Pyttipanna (Swedish), pyttipanne (Norwegian), pyttipannu (Finnish) or biksemad (Danish), is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash. The term is compound Swedish for "small pieces in pan", ...

* Qingtang wanzi *

Rat-on-a-stick Rat-on-a-stick, also referred to as rat kebab, is a dish or snack consisting of a roasted rat served on a stick or skewer. The dish is consumed in Thailand and Vietnam. Prior to roasting, the rat is typically skinned and washed, after which it is ...

– a dish or snack consisting of a roasted rat served on a stick or

skewer A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roastin ...

that is consumed in Thailand and Vietnam. Prior to roasting, the rat is typically skinned and washed, after which it is gutted to remove its internal organs and then roasted. *

Ražnjići Ražnjići ( sr-Cyrl, Ражњићи) is a popular Balkan specialty of grilled meat on a skewer, equivalent of the Greek ''souvlaki Souvlaki ( el, σουβλάκι, , ; plural: , ), is a popular Greek fast food consisting of small pieces of ...

* Renskav * Riz gras * Rundstück warm *

Sanjeok ''Sanjeok'' () is a type of '' jeok'' (skewered food) in Korean cuisine. It is usually made by placing seasoned slices of beef with vegetables on a skewer and grilling them. All the ingredients are sliced into long pieces. Unlike other ''jeok'' d ...

Sapu Mhicha Sapu Mhichā () is a Nepalese dish of the Newa community, made up of buffalo leaf tripe stuffed with bone marrow. Sapu Mhichā is a special delicacy of the Newa cuisine of the Kathmandu Valley and is usually prepared during special occasions. ...

– a specialty of the

Newari cuisine Newa cuisine (also referred to as ''Newar'' cuisine) is a subset of Nepalese cuisine that has developed over centuries among the Newars of Kathmandu (Kathmandu is called ''Yen'' in Nepal Bhasa) in Nepal. Newa cuisine is the most celebrated food var ...

of the

Kathmandu Valley The Kathmandu Valley ( ne, काठमाडौं उपत्यका; also known as the Nepal Valley or Nepa Valley ( ne, नेपाः उपत्यका, Nepal Bhasa: 𑐣𑐾𑐥𑐵𑑅 𑐐𑐵𑑅, नेपाः गाः)), ...

that is prepared during special occasions, it consists of buffalo leaf tripe stuffed with

bone marrow Bone marrow is a semi-solid tissue found within the spongy (also known as cancellous) portions of bones. In birds and mammals, bone marrow is the primary site of new blood cell production (or haematopoiesis). It is composed of hematopoietic ce ...

that is boiled and fried. * Saramură *

Sate kambing Sate kambing is the Indonesian name for "mutton satay". It is part of the cuisine of Indonesia. This food is made by grilling goat meat that has been mixed with seasoning. The dish is also called lamb satay and goat satay. ''Sate kambing'' (g ...

– the Indonesian name for "mutton satay" *

Satti ''For people with the surname, see Satti (surname).'' The Satti ( ur, ) are a tribe found in Kotli Sattian an administrative division of Rawalpindi District, Kahuta Kahuta ( Punjabi, Urdu: کہوٹہ) is a census-designated city and tehsi ...

Sauerbraten Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from ...

* Sautéed reindeer *

Schäufele ''Schäufele'' (also "Schäuferle", "Schüfeli", "Schäuferla" or "Schäufelchen") is a traditional dish from the south of Germany. It is made from the pig's shoulder meat, which gives the dish its name, "Schäufele", or the pig's scapula. Depe ...

Schlachteplatte A ''Schlachteplatte'', ''Schlachtplatte'', ''Schlachtschüssel'' (Southern German) or ''Metzgete'' (Swiss and southwestern part of Baden-Württemberg in Germany) is a hearty German dish that primarily consists of boiled pork belly (''Kesselfleisc ...

– a hearty German

mixed grill Many regional cuisines feature a mixed grill, a meal consisting of a traditional assortment of grilled meats. List of mixed grill dishes Mixed grill dishes include: * ''Churrasco'' – typically featuring various cuts of chicken and beef, esp ...

dish that primarily consists of boiled

pork belly Pork belly or belly pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine. Regional dishes France In Alsatian ...

(''Kesselfleisch'') and freshly cooked ''

Blutwurst A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the A ...

'' and ''

Leberwurst Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten in many parts of Europe, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Hungary, Latvia, Netherlands, Norway, Polan ...

'' sausages. The cooking process produces sausage juices which, together with any split sausages, are used as a soup known as '' Metzelsuppe''. As a result, in many places, e.g. in parts of

the Palatinate The Palatinate (german: Pfalz; Palatine German: ''Palz'') is a region of Germany. In the Middle Ages it was known as the Rhenish Palatinate (''Rheinpfalz'') and Lower Palatinate (''Unterpfalz''), which strictly speaking designated only the wes ...

, the entire festival and the meal in particular, is known as ''metzelsupp''. * Seco *

Seswaa Seswaa (as the dish is called in the north of Botswana) or ''loswao'' (as the dish is called in the south of the country and western South Africa) is a traditional meat dish of Botswana, made of beef or goat The goat or domestic goat (''Cap ...

– a traditional meat dish of Botswana made of beef and goat meat *

Shaokao ''Shaokao'' (), also romanized as shao kao, is the Chinese translation of "barbecue". Chinese variants of the practice constitute a significant aspect of Chinese cuisine. In China, it is predominantly found on busy Chinese streets and night mark ...

Shish kebab Shish kebab is a popular meal of skewered and grilled cubes of meat. It can be found in Mediterranean cuisine and is similar to or synonymous with dishes called shashlik and khorovats, found in the Caucasus region. It is one of the many types ...

Shuizhu Shuizhu (, ) is a Chinese dish which originated from the cuisine of Sichuan province and the name literally means "water boiled (meat)". The preparation of this dish usually involves some sort of meat, usually beef, which is then called "shǔ ...

* Smokie – a

West Africa West Africa or Western Africa is the westernmost region of Africa. The United Nations defines Western Africa as the 16 countries of Benin, Burkina Faso, Cape Verde, The Gambia, Ghana, Guinea, Guinea-Bissau, Ivory Coast, Liberia, Mali, Maurit ...

n dish prepared by

blowtorch A blowtorch, also referred to as a blowlamp, is an ambient air fuel-burning gas lamp used for applying flame and heat to various applications, usually metalworking. Early blowtorches used liquid fuel, carried in a refillable reservoir attache ...

ing the fleece off the unskinned carcass of an old

sheep Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus ''Ovis'', in everyday usage it almost always refers to domesticated s ...

goat The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the a ...

. *

Souvlaki Souvlaki ( el, σουβλάκι, , ; plural: , ), is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with ...

Speckkuchen Speckkuchen is a type of quiche, a specialty of northern Hesse, Germany. It is a bacon pie/flan with a rye flour crust on the base and made with eggs, and in some villages contains high proportion of leeks or onion An onion (''Allium cepa'' ...

Ssam ' (), meaning "wrapped", refers to a dish in Korean cuisine in which, usually, leafy vegetables are used to wrap a piece of meat such as pork or other filling.

* Stew peas *

Suanla chaoshou ''Suanla chaoshou'' is a dish of Sichuan cuisine that consists of a spicy sauce over boiled, meat-filled dumplings. ''Suanla'' means "hot and sour," and ''chaoshou'' is what these particular large wontons are called in the Chinese province of Si ...

– a dish in Szechuan cuisine that consists of a spicy sauce over steamed, meat-filled dumplings *

Surf and turf Surf and turf or surf 'n' turf is a main course combining seafood and red meat. A typical seafood component would be lobster (either lobster tail or a whole lobster), prawns, shrimp, squid or scallops, any of which could be steamed, grille ...

* Swan Puka *

Tataki Two methods of preparing fish or meat in Japanese cuisine are called or . In Japanese, means "pounded" or "hit into pieces". Cooked food In the first method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be ...

* Teste de Turke *

Toad in the hole Toad in the hole or sausage toad is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump ste ...

– a traditional English dish consisting of

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

s in

Yorkshire pudding Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. A common British side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying compone ...

batter, usually served with

onion gravy Onion gravy is a type of gravy prepared with onion. Various types of onions are used in its preparation. Some preparations caramelize the onions. Onion gravy may be served to accompany many foods, such as pork, beef steak, meatloaf, hamburger, ban ...

and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney. *

Turducken Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey. Outside of the United States and Canada, it is known as a three-bird roast. Gooducken is an English variant, replacing turkey ...

Tushonka Tushonka ( rus, тушёнка, p=tʊˈʂonkə, from тушение — 'braising') is a canned stewed meat especially popular in Russia and other countries of the former Eastern Bloc. It has become a common name for different kinds of canned ste ...

– a canned stewed meat especially popular in Russia and other countries of the former Eastern Bloc *

Wurstsalat Wurstsalat (German, literally ''sausage salad'') is a tart sausage salad prepared with distilled white vinegar, oil and onions. A variation of the recipe adds strips of pickled gherkin. It is generally made from boiled sausage like Lyoner, st ...

– a German sausage salad *

Xab Momo Momo is a dish with origins from Tibet. They are bite-size dumplings made with a spoonful of stuffing wrapped in dough. Usually steamed, though they are sometimes fried or steam-fried. The dish has spread to China, Nepal and India. Origin Momo ...

Yakiniku ''Yakiniku'' (焼き肉 or 焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine. "Yakiniku" originally referred to western "barbecue" food, the term being popularized by Japanese writer ...

* Zoervleis – a regional meat dish from the Province of Limburg, a region split between

Limburg (Netherlands) Limburg (, ) is the southernmost of the twelve provinces of the Netherlands. It is bordered by Gelderland to the north and by North Brabant to its west. Its long eastern boundary forms the international border with the state of North Rhine-Westph ...

and

Limburg (Belgium) Limburg ( nl, Limburg, ; li, Limburg or ''Wes-Limburg'' ; french: Limbourg, ) is a province in Belgium. It is the easternmost of the five Dutch-speaking provinces that together form the Region of Flanders, one of the three main political and c ...

, that is typically prepared using

horse meat Horse meat forms a significant part of the culinary traditions of many countries, particularly in Eurasia. The eight countries that consume the most horse meat consume about 4.3 million horses a year. For the majority of humanity's early existe ...

By type

Beef

Fish

Goat

Lamb and mutton

Meatball

Pork

Poultry

Meat dishes

By type

Beef

Fish

Goat

Lamb and mutton

Meatball

Pork

Poultry

Sausage

Seafood

See also

References

External links